Yuengling Beer is made from a delicate blend of ingredients- malted barley for flavor and color, corn grits for light body, hops for their snappy bitter flavor and aroma, and yeast for sparkle and flavor. How the ingredients are prepared, and how they are combined, create the many flavor differences that reflect the brewmaster's art.

The brewing cycle begins when the proper amount of corn grits and malted barley are removed from the storage bins and transferred to the hoppers. The malted barley is conveyed to the malt mill where it is milled to the desired size. The corn grits and part of the malt are combined with water in the grits cooker to be softened and liquefied, the rest of the malt is combined with water in the mash tun, the "cooker mash" is added to the mash tun and the mashing cycle is complete.

The mixture is then transferred to the lauter tun where the liquid (Wort) is separated from the grains. The wort is transferred to the kettle. Here the wort is boiled for sterilization and the hops are added. It is the bitter edge of the hops that balances the sweetness of the malted barley. The boiled wort is then pumped to the hot wort tank and then cooled. The wort is then transferred to the fermentation cellar.

As the wort is being transferred to the fermentation cellar pure cultured Yuengling yeast is added from the yeast storage vessels so the fermentation cycle can begin. It is here that the yeast will convert simple sugars to alcohol and CO2 while imparting its own special flavors to the beer. Once the wort is fermented it is now called "beer". The yeast is reclaimed and used for the next generation of brews, the CO2 is reclaimed, purified and later injected back into the beer.

The resulting beer is then pumped through a centrifuge to increase clarity and cooled to 32 F before being transferred to the Aging Cellar. The beer is allowed to age for 14 days to increase the clarity and allow flavor maturation of the beer.

The mature beer is then cooled again and filtered for sparkling clarity, and the carbon dioxide adjusted to insure superior flavor and foaming qualities before the beer is moved to the finishing tanks.

Throughout this process the beer is carefully monitored by the brewmaster and his quality staff. The beer is then pumped to the bottle line, can line or kegged for our beer loving customers.